Broccoli Apple Salad
- By Amy Dong
- Updated Sep. 4, 2025
This broccoli apple salad is one of the few that remains crunchy for hours. It’s flavorful, and tossed in a bright, creamy dressing. It works for any season, but I especially love it in fall.
In This Article
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Amy’s Notes
This Broccoli Apple Salad is my go-to when I want fresh and crunchy salads that are full of flavor. Here’s why I keep coming back to it:
- Balanced Sweet and Savory: Juicy apples, dried cherries, and sharp cheese come together in the best way. It reminds me of our Apple Pecan Salad.
- Dressing Ties It All Together: The honey mustard vinaigrette has just the right amount of lemon, garlic, and Dijon to coat everything without being too heavy. It’s the one we use in our Kale Brussel Sprouts Salad as well.
- Make It Ahead with Confidence: This salad holds up so well in the fridge. I like to make it in the morning and serve it later – nothing gets soggy, and the flavors deepen.
- Easy to Customize: It’s great with cashews, sunflower seeds, cheddar, or whatever fruit you have on hand. You can mix and match to fit your taste or pantry.
- Everyone Asks for the Recipe: It’s one of those dishes that stands out even next to heavier mains. People always ask what’s in it after the first bite.
Key Recipe Ingredients
- Broccoli Florets – Crisp, bite-sized florets serve as the hearty, crunchy base that soaks up the dressing while staying fresh and vibrant even after chilling.
- Chopped Honeycrisp Apple – Sweet, juicy apples add a refreshing contrast to the savory elements and help brighten every bite.
- Dried Cherries & Red Onion – Dried fruit brings a chewy, tart punch while red onion adds sharpness and color to the mix.
- Crumbled Blue Cheese – Salty and creamy, blue cheese is the finishing touch that gives this salad its signature richness and depth.
- Honey Mustard Dressing – A vibrant mix of olive oil, lemon juice, whole grain mustard, and honey creates a sweet-tangy dressing that ties everything together with bold flavor and creamy texture.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Nuts and Seeds Options: I usually go with smoky roasted almonds, but salted cashews, pistachios, or sunflower seeds are great alternatives. Roasted salted pepitas work beautifully if you want to keep it nut-free.
- Dried Fruit Swaps: I like the tang of dried cherries, but raisins or dried cranberries are just as good. Golden raisins bring a bit more sweetness if that’s your thing.
- Cheese Choices: I love using blue cheese for its creamy and salty punch, but if that’s not your favorite, shredded extra-sharp white cheddar is a great alternative.
- Onion Options: Red onion adds a sharp bite, but if it feels too strong, try thinly sliced shallots. They’re milder and blend in well with the other flavors.
Step-By-Step Recipe Instructions
- Whisk dressing ingredients until smooth. Chill until ready.
- Toss salad with dressing. Chill. Add almonds and cheese before serving.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Make the Dressing in Advance: The dressing can be whisked together up to 2 days ahead. Store it covered in the fridge so it’s ready to pour when you assemble the salad. Give it a good stir or shake before using.
- Assemble and Chill: You can also toss the broccoli, onions, and dried fruit with the dressing several hours to a full day in advance. This lets the flavors meld and gives the broccoli a slightly tender texture while staying crisp.
What To Serve with Broccoli Apple Salad
Picnic and Potluck Favorites
- We love serving this crisp, colorful salad with grilled favorites like BBQ Pulled Chicken or Grilled Chicken Thighs for easy outdoor meals.
- It also travels well and adds a refreshing crunch next to richer sides like Potato Salad or White Cheddar Mac and Cheese.
Everyday Lunches
- For a light and satisfying lunch, serve this salad alongside a Grilled Panini Sandwich, Rotisserie Chicken Salad Sandwich, or a slice of Crustless Quiche.
Fall and Holiday Meals
- We often add this to our Thanksgiving or holiday menus as a refreshing, crunchy counterpoint to heavier dishes. It’s especially nice next to Roast Turkey or Baked Honey Ham.
Broccoli Apple Salad
This broccoli apple salad is one I crave when I’m tired of boring greens. It’s crunchy, flavorful, and tossed in a bright, creamy dressing. It works for any season, but I especially love it in fall.
Ingredients
For the Dressing:
- ⅓ cup extra virgin olive oil, good quality
- ¼ cup freshly squeezed lemon juice, not from a bottle
- 3 tablespoons pure honey
- 2 tablespoons whole grain mustard, with visible seeds in it
- 1 tablespoon real mayo
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
For the Salad:
- 12 oz broccoli florets, stems trimmed and torn into little bite-sized pieces
- ¼ cup red onion, chopped
- ¼ cup dried cherries, or raisins/dried cranberries
- 1 large honeycrisp apple, chopped and tossed with a bit of lemon juice
- ½ cup roasted almonds, slivered or sliced
- ¼ cup crumbled blue cheese, or shredded sharp white cheddar
Instructions
- In a medium bowl, hand-whisk together all dressing ingredients until thoroughly combined.
- Taste and add more salt/pepper as needed. Cover and chill until ready to use – can be made a day or two ahead.
- In a serving bowl, toss together the broccoli florets, red onion, dried cherries (or other dried fruit,) and apples.
- Pour dressing over broccoli salad and toss to combine well. If not serving yet, cover and chill several hours to overnight.
- When ready to serve, toss broccoli salad again. Gently stir in almonds and cheese; serve.
Notes
- Honeycrisp is our most preferred variety of apple for this salad, but feel free to use your favorite kind.
- A bit of real mayo provides creamier texture to the dressing, but it can be omitted if you prefer.
- Try roasted salted cashews, pistachios, or sunflower seeds as substitutions for smoky roasted almonds.
- Make the salad a few hours ahead or the night before to let the flavors meld together. Wait to stir in the almonds and cheese until just before serving so they stay crisp.
- This recipe is part of our Apple Recipes Collection.
- We love serving it with grilled favorites like BBQ Pulled Chicken or Grilled Chicken Thighs.
Nutrition (per serving)
Calories: 378kcal | Carbohydrates: 74.9g | Protein: 3.4g | Fat: 10.6g | Saturated Fat: 1.7g | Cholesterol: 8mg | Sodium: 129.9mg | Fiber: 1.6g | Sugar: 70.6g
Frequently Asked Questions
What kind of apples work best in this salad?
I like using Honeycrisp because they’re crisp, sweet, and hold their shape really well. Fuji or Pink Lady are great backups too.
Do I have to use mayo in the dressing?
The mayo adds a subtle creaminess, but if you prefer a completely vinaigrette-style dressing, you can leave it out. The honey and mustard still bring a nice texture and flavor on their own.
How do I keep the apples from browning?
Toss chopped apples with a little fresh lemon juice right after cutting. This keeps them from turning brown and also complements the flavors in the salad.
How long does the salad keep?
Once fully assembled with dressing, fruit, and nuts, it’s best eaten within 24 hours. If you leave out the almonds and cheese, the salad base will keep well in the fridge for 2 to 3 days.
More to Cook And Eat
- Peach Caprese Salad – I have long loved this spin on the classic caprese each summer. This Peach Caprese Salad is layered with flavors for a refreshing recipe all summer long.
- Strawberry Salad With Asparagus – This Strawberry Salad with Asparagus will brighten your day and leave your taste buds dancing. It’s hearty, healthy, and completely delicious.
- Mango Avocado Salad – This Mango Avocado Salad is perfectly tropical, refreshing, and the sweet-tangy flavors meld beautifully. The honey citrus dressing is an absolute delight.
- Roasted Pear Salad – This pear salad has a gourmet flair, and is perfect for an appetizer or salad that impresses your guests.